Responsibilities

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff (3-4 cooks)
• Estimate amount and costs of supplies and food items
• Prepare and cook food on a regular basis
• Requisition food and kitchen supplies
• Plan menus and estimate food requirements for their realization
• Ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Maintain inventory and records of food, supplies and equipment
• Prepare and cook complete meals or individual dishes and foods

Cuisine specialties

• Cantonese cuisine
• Vietnamese cuisine